Tonkatsu Sauce

This Japanese sauce is a fine example of yoshoku food. “Western food” but transformed for a Japanese pallette. This sauce is served with such fusion dishes as fried pork or chicken cutlet, potato and beef croquette (korokke), fried shrimp (ebifurai sando), and fried oysters (kakifuai). There is a fine article about yoshoku food in the 26 March 2008 New York Times dining section.

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25 thoughts on “Tonkatsu Sauce”

Hey Tess
I read this article on the Herald Tribune a few days ago – fascinating. I love tonkatsu sauce, as does my husband, so I’m going to make this ASAP. Sounds nice and simple and I won’t have to buy it in the future.

I like this sauce—let me know how it compares to purchased sauce. My fridge door, and the back depths has jars of archival sauces that I purchased for one recipe then they sank into oblivion. Can’t bear to buy yet another one!

Hi Tess, I did not know we can make Tonkashu sauce at home, great to know! I have tried to make the bread crumbed pork chop once. Love it, the only problem is I do not use the deep frying method often.

janetching,
This tonkatsu sauce is really good. One day when I was in a hurry, I bought some from my grocery store—not the Bulldog brand—and it was too sweet. The flavors of this recipe are very nice.
Tonkatsu sauce is good on lots of other things!!! Plain grilled chicken or pork, or perhaps an American taste, on ground meat patties.

Hello tess !
I visited your website , because we have a cooking challenge and so we choose to make a pork tonkatsu , me and my friends love japanese dishes , and we’re all happy because you have invented this kind Recipe . and We hope our Professor would Enjoy eating our dish which you create . GREAT .